Produce & Seasons

September - October - November

The sights, sounds, smells and of course tastes of spring are here!

The warm rays of sunshine herald an abundance of new colour, from brilliant green to vibrant fruit and flower blossoms.

Bees are busy making nectar and the longer days along with increased warmth sparks abundant plant growth. The garden is alive with ripening spring vegetables like broad beans, spring greens, asparagus, tender broccoli and new season potatoes.

This is the perfect time to plant many fruit and vegetables for the upcoming season. Hand pull or hoe weeds, mulch and fertilise.

It is also time for sweet spring lamb, poultry and game meats!

Fruits of Spring

oranges

Grapefruit

Lemon

Loquat (Late Spring)

Oranges

Rhubarb (Late Spring)

Lemons

Strawberries (Late Spring)

Tangelo

Tangerines

Vegetables of Spring

Broccoli

Potatoes

Avocado

Broad Beans

Broccoli

Cabbage

Asparagus

Carrot

Cauliflower

Leeks

Peas

Potato

Silverbeet

Spinach

Spring Greens

Meats & Seafood of Spring

Squid

Lamb

Squid

Goat

Kingfish

Lamb

Rabbit

Salmon

Snapper

Snook

Traditional Spring Cooking

Artichokes

Broad Beans

Artichokes – Stuffed with Meat & Cooked In Sauce

Broad Beans – Stewed, Fresh or Fried

Capretto (Goat Stew)

Finocchio – Fennel with Polenta or Rice

Lettuce Salads

Peas & Cannarozzi

Ricotta

Stewed Rabbit

Wild Artichokes – Pickled

SUMMER

December - January - February

Its summer! It’s warm, dry and the hot Australian sun can burn even the most cautious gardener’s crop! Extreme heatwaves usually last for days leading to increased early morning watering & mulching.

It is a great time to enjoy the outdoors, escape the heat down the beach, and share a meal outdoors on the warm summer nights. It is also the perfect time for many vegetables including Eggplants, Zucchini and Capsicums. And of course it is time to make tomato sauce using the ripe in-season tomatoes.

Let’s not forget there is an abundance of delicious tasty stone fruits and all things berries – strawberries, raspberries, cherries, blackberries, blueberries and much more. And there is plenty to see in the sea.

The Christmas period is alive with many gatherings, celebrations and traditional foods including Pitta (fruit mince pies) and Mastazzole (honey bread).

Summer Fruits

Berries

Peaches

Plums

Apricot

Blackberry

Blueberry

Boysenberry

Cherry

Currant

Honeydew

Kiwifruit

Loquats

Mulberry

Nectarine

Passionfruit

Peaches

Plums

Raspberry

Rhubarb

Rockmelon

Strawberry

Watermelon

Prickly Pears

Summer Vegetables

Capsicum

Peppers

Tomatoes

Asparagus

Avocado

Beans

Beetroot

Capsicum

Cucumber

Eggplant

Garlic

Leek

Lettuce

Onions

Peas

Silverbeet

Spinach

Sweetcorn

Tomato

Wild Greens

Zucchini

Zucchini Flower

Summer Meats & Seafood

Crayfish

Pipi

Crabs

Crayfish

Garfish

Mullet

Mulloway

Pipi

Prawns

Snapper

Snook

Tommy Ruff

Tuna

Traditional Summer Cooking

Zeppole

Pita

Christmas Traditions – Mastazzole, Pitta (Fruit Mince), Crostoli

Basil Pesto

Dried Figs

Eggplant Lasagne

Fagioli (Beans) – Salads, Cooked with Pasta

Lupini

Peperonata (Fried Potato, Eggplant & Capsicum)

Pickled Vegetables – Eggplant, Carrot, Capsicum

Roasted Eggplant, Zucchini, Capsicum

Stuffed Eggplant & Capsicum

Tomatoes – Sauce, Sundried, Salads

Vino & Vino Cotto

Zeppole

Zucchini Patties

Autumn

March - April - May

It can feel like an endless summer in Australia. The unreasonably warm and dry weather persists, and the plants can’t decide if the season has changed. This period is the perfect time to harvest and preserve all the ripe fruit and vegetables (like our famous Giardiniera).

The days start to get noticeably shorter and then all of a sudden, usually around the Autumn Equinox, the season turns. We are greeted with brilliant sunrises and sunsets on the coasts along with the sights and coolness of autumn.

During this time Easter is celebrated on the first Sunday after the first Full Moon post the Autumn Equinox (Orthodox Easter may occur later). Many traditional customs and delicious foods are prepared including the Easter Guti and Baccala.

Late Autumn is a time for mushrooms, roasted meats and rich gamey sauces – along with stewed fruit for dessert.

Autumn Sunset

Autumn Fruits

Figs

Grapes

Olives

Apple

Blackberries

Fig

Grapes

Honeydew

Lime

Macadamias

Olives

Orange – Valencia

Passionfruit

Pears

Pistachios

Plums

Pomegranate

Quince

Raisins

Raspberries

Rhubarb

Rockmelon

Strawberries

Autumn Vegetables

Beetroot & Carrots

Cauliflower, Celery & Broccoli

Mushrooms

Flat Beans

Avocado

Beans

Beetroot

Broccoli

Brussel Sprouts

Cabbage

Capsicum

Carrot

Cauliflower

Celery

Cucumber

Eggplant

Leek

Mushrooms

Onions

Parsnip

Peas

Potato

Pumpkin

Silverbeet

Spinach

Swede

Sweet Potato

Sweetcorn

Tomato

Turnip

Wild Greens

Autumn Meats & Seafood

Beef Roast

KG Whiting

Catfish

Garfish

Salmon

Beef

Whiting

Traditional Autumn Cooking

Laci

Yeast Biscuits

Almonds – Biscotti, Almond Bead

Baccala (Lingfish)

Roasted Chestnuts

Easter Guti (Yeast Biscuits)

Laci (Yeast Free Biscuit)

Olive Oil

Olives – Sundried, Cracked, Brined

Stewed Fruit with Vino Cotto

WINTER

June - July - August

Winter has finally arrived! The cold weather has set in, sunlight hours have shortened and the wind and rain provide the perfect excuse to stay rugged up inside next to the fire with a glass of vino.

While deciduous trees are dormant and the most sensible of animals have decided to sleep through what many consider bare food months, the blossoming almond trees bring the aura of spring to August.

Winter is still abundant with amazing seasonal produce. While many feel like hearty dishes rich in garlic, butter and cream, there are citrus fruits, root vegetables, and it is prime season for many winter delights like King George Whiting, SA Oysters and persimmons. And of course its pig season!